Here is the Completed Ice Cream Cake recipe!
1 batch Root Beer Float Ice Cream
3/4 cup butter, softened
1 cup sugar
2 1/4 cups flour*
1 TB baking powder
1/2 tsp salt
3/4 cup root beer of the concentrate from the ice cream recipe**
1/4 cup water
*sub any gluten free mix you like adding in 1 tsp xanthan gum as well
**If you just want to make the cake simmer 3 bottles quality root beer with 1 vanilla bean, split lengthwise, down to 1 cup and omit the water (simmer gently, don't boil, no vanilla bean? add 1-2 tsp vanilla extract to the recipe)
Grease and flour 2 -9 inch round pans, preheat oven to 350º
Sift together flour, baking powder and salt.
Mix together the water and RB concentrate.
Alternately add the flour mix and root beer mix until fully incorporated. Beat on high 1 minute, scraping sides as needed.
Split the mixture between the greased pans.
Bake for 25-30 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire rack and cool completely in fridge.
Return 1 cake to a deep 9 inch pan. Pour softened ice cream over the top. Return to freezer and freeze solid(at least 6 hours).
When it is frozen remove the cake from the pan and place on a platter cake side down. Place remaining cake on top of the ice cream.
With a spatula smooth the ice cream over the crack to make a smooth side.
Return to the freezer for 30 minutes.
1 cup heavy whipping cream
3 TB powdered sugar
remaining 1 TB root beer concentrate
1/2 tsp vanilla extract
1/4 tsp allspice
1/4 tsp cinnamon
Whip the heavy cream and sugar on high speed, when it is about 1/2 way set up add RB concentrate, vanilla and spices.
Whip until it is very stiff(a little on the "dry" looking side, but not to the break stage yet)
Crush some old fashioned root beer candies for the top.
Remove the cake from the freezer, frost quickly and sprinkle with root beer candies.
Return to the freezer for at least 1 more hour.